Crunchy Almond Chicken (Pakistan)

1 cup blanched slivered almonds
1 clove garlic
1 thin slice ginger root
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
1/3 cup butter or margarine, melted

Place almonds, garlic and ginger root in blender container; cover and blend until finely ground. Mix almond mixture, salt, paprika, cumin and pepper. Dip chicken skin sides up in ungreased 13 x 9-inch baking pan. Bake uncovered at 375 degrees F until thickest pieces are done, 55 to 60 minutes.

Yields 6 to 8 servings.